画鸵萌宠网
Major Use CategoryAcidifiers Acetic AcidAcetic Acid, GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-δ-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tartaric AcidDL-Tartaric Acid
Anti-caking
Ferrocyanides of Calcium,Potassium and Sodium
Salt
Individually or incombination,0.020g/kg as
anhydrous sodiumferrocyanide0.050 g/kg
0.010 g/kg(as maximum residuelimit)
as maximum residuelimit
0.070 g/kg 0.070 g/kg 0.070 g/kg0.020 g/kg0.010 g/kg0.0050 g/kg
Only for defoaming.
Additives
All foodsTarget Foods
Maximum Limits
Limitation for Use
Anti-foaming agentAnti-molding agentsSilicone resin AzoxystrobinAll foods
Citrus fruits (except for UNSHUorange)
Diphenyl
Fludioxonil
GrapefruitLemonOrangeKiwifruit
Citrus fruits (except for UNSHUApple)Apricot (except for seeds）Cherry (except for seeds）
Japanese plum (except for seeds）Loquat
Nectarine (except for seeds）Pear
Peach (except for seeds）PomegranateQuince
Imazalil
Banana
Citrus fruits (except for UNSHU
)as maximum residuelimit
0.0020 g/kg0.0050 g/kgas maximum residuelimit of o-0.010 g/kg
as maximum residue limit
o-Phenylphenol
Sodium o-PhenylphenolPyrimethanil
Citrus fruits
ApricotCherry
Citrus fruits ( excpt UNSHU orange)Japanese plum (including prune)PeachApplePearQuince
Thiabendazole
Banana (whole)Banana (pulp)Citrus fruits
0.010 g/kg
0.014 g/kgas maximum residue limit0.0030 g/kg0.0004 g/kg0.010 g/kg
- 1 -
Major Use CategoryAntioxidantsAdditives
L-Ascorbic AcidL-Ascorbyl PalmitateL-Ascorbyl Stearate
Butylated Hydroxyanisole (BHA)
Butter Fats & oilsAll foodsTarget FoodsMaximum LimitsLimitation for Use
as BHA0.2 g/kg0.2 g/kg0.2 g/kg0.2 g/kg1 g/kg of dip
When BHA is used in
combination with BHT, thetotal amount of both shall notexceed the correspondinglimit.
Fish & shellfish (dried)Fish & shellfish (salted)Fish & shellfish (frozen)
(except frozen products cosumed raw)Mashed potato (dried)Whale meat (frozen)
0.2 g/kg1 g/kg of dip
(except frozen products cosumed raw)
Butylated Hydroxytoluene (BHT)
Butter
Chewing gumFats & oils
Fish & shellfish (dried)Fish & shellfish (salted)Fish & shellfish (frozen) (except frozen products cosumed raw)
Mashed potato (dried)Whale meat (frozen)
(except frozen productscosumed raw)
as BHA0.2 g/kg0.75 g/kg0.2 g/kg0.2 g/kg0.2 g/kg1 g/kg of dip
When BHA is used in
combination with BHT, thetotal amount of both shall notexceed the correspondinglimit.
0.2 g/kg1 g/kg of dip
Calcium Disodium Ethylenediamine- tetraacetate
L-Cysteine Monohydro- chloride
Disodium Ethylene- diaminetetraacetate
Canned and bottle non- alcoholic beverages
Other canned and bottle foodsBreadFruit juice
Canned and bottle non- alcoholic beverages
Other canned and bottled foodsAll foods
as EDTA-CaNa20.035 g/kg0.25 g/kg
as EDTA-CaNa20.035 g/kg0.25 g/kg
Shall be chelated withcalcium ino before thepreparation of the finishedfood.
Not permitted for nutritivepurposes in fish paste
products (excluding SURIMI)or bread.
Only for antioxidizingpurposes in other foods.
Erythrobic Acid
Isopropyl Citrate
Butter
Fats and oilsButter Fats and oilsButter Fats and oilsAll foodsAll foods
Guaiac ResinPropyl GallateSodium L-AscorbateSodium Erythorbate
as monoisopropylcitrate0.10 g/kg0.10 g/kg1.0 g/kg1.0 g/kg0.10 g/kg0.20 g/kg
Not permitted for nutritive
purposes in fish paste products(excluding SURIMI) or bread.Only for antioxidizing purposesin other foods.
- 2 -
Major Use CategoryAntioxidants(continued)AdditivesTarget FoodsAll foodsMaximum LimitsLimitation for UseOnly for antioxidizing, exceptwhen included in preparation ofβ-Carotene, Vitamin A,Vitamin A Esters of FattyAcids, or Liquid Paraffin.dl-α-TocopherolAntisticking D-MannitolCandies* When used in formula withPotassium Chloride andChewing gum20 %Glutamate for seasoning foodsor enhancing their originalFURIKAKE (sprinkleover only50 % of granulesflavor, no limits are specified.products containing granues) (only cases where D-MannitolRAKUGAN (dried rice-flour cakes)30 %does not exceed 80 % of theTSUKUDANI (food boiled down in soy25 %sum of Potassium Chloride,(as maximum residueGlutamates and D-Mannitol)sauce, only products made oflimit)KONBU (kelp))All foods as CHOMIRYO (seasoning)*40 %Bleaching agentsHydrogen PeroxideAll foodsShall be removed ordecomposed before thepreparation of the finishedfood.Shall be removed or decomposed before thepreparation of the finishedfood.Sodium ChloriteCherryCitrus fruits (limited to those for confectionary)FUKIGrapePeachEggs (limited to the part of egg shell) 0.50 g/kg dippingProcessed KAZUNOKO (Herring roesolution (asproducts) (except for driedsodium chlorite)KAZUNOKO and freezed KAZUNOKO)Vegetables dor direct consumptionResidue limit of SO2less than:0.10 g/kg0.30 g/kg0.50 g/kg2.0 g/kg1.5 g/kg0.50 g/kg0.30 g/kg0.10 g/kg0.50 g/kg5.0 g/kg0.90 g/kg0.35 g/kg0.20 g/kg0.15 g/kgPotassium Hydrogen Sulfite SolutionPotassium PyrosulfiteSodium Hydrogen Sulfite SolutionSodium HydrosulfiteSodium PyrosulfiteSodium SulfiteSulfur DioxideAMANATTO:dried candied beansCandied cherryDijon mustardDried fruits (excluding raisins)RaisinsDried potatoFood molassesFrozen raw crabGelatinKANPYO: dried gourd stripsKONNYAKU-KO:powdered konjacMiscellaneous alcoholic beverages MIZUAME (starch syrup)Natural fruit juice (confined to foods to be consumed in 5-fold or more dilution)PrawnSimmered beansTapioca starch for saccharification Not permitted inlegumes/pulses, sesameseeds, or vegetables.When other foods (excludingKONNYAKU) manufacturedor processed, using foodslisted in this section, inwhich an additive listed inthe left column is used,according to the standardsfor use, contain a residue ofnot less than 0.030 g/kg asSO2, the amount of residueshall be the maximum residuelimit.0.10 g/kg0.10 g/kg0.25 g/kg- 3 -
Major Use CategoryBleaching agentsAdditives
Sulfur Dioxide(continued)
Target Foods
Wine (any kind of fruit wine, excluding squeezed fruit juice containing alcohol of not less than 1% by volume which is used for manufacturing wine and a concentrate of the same.)Other foods (excluding cherry used for candied cherry, hop used for brewing beer, fruit juice used for manufacturing wine, and squeezed fruit juice containing alcohol of not less than 1 % by volume, and and a concentrate of the same.)Chewing gum
Maximum Limits0.35 g/kgLimitation for Use
0.030 g/kg
Chewing gum bases Ester GumPolybutenePolyisobutylenePolyvinyl Acetate*
Only as chewing gum base.* Polyvinyl Acetate may alsobe used as film-forming. See the section, \"Film-forming agents.\"
Color fixativesFerrous SulfatePotassium Nitrate All foods
less than:Meat productsWhale meat bacon
0.070 g/kg0.070 g/kg(as residue limit of NO2
Same as for Potassium Nitrate
as maximum residue limit of nitrite0.050 g/kg0.050 g/kg0.0050 g/kg0.070 g/kg0.0050 g/kg0.0050 g/kg0.070 g/kg0.15 g/kg
May be used as fermentationregulator. See the section,\"Miscellenous.\"
Sodium Nitrate Sodium Nitrite
Fish hamFish sausage
IKURA (salted/processed salmon roes)Meat products
SUJIKO (salted salmon roes)TARAKO
Whale meat baconTable olive
Color adjuvant Ferrous Gluconate
May also be used as dietarysupplement.
See the section, \"Dietarysupplements\"
Dietary SupplementsL-Ascorbic acid 2-glucosideBiotinBisbentiamineCalcium Carbonate*Calcium ChlorideCalcium CitrateCalcium Dihydrogen PyrophosphateCalcium Dihydrogen Phosphate
Cacium Gluconate**Calcium Glycerophosphate**Calcium Hydroxide
All foodsFoods with health claimsAll foodsas Ca
All foodsChewing gum*
* Only applied to Calcium Carbonate
1.0 %10 % *
The above limitsdo not apply tofoods approvedto be labeled as\"special. dietaryuse.\"
Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
**Only for nutritive purposes.Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
Calcium Lactate
- 4 -
Major Use CategoryDietary Supplements(continued)
Additives
Calcium Monohydrogen PhosphateTarget FoodsMaximum LimitsLimitation for UseOnly when indispensablefor manufacturing orprocessing the food, orwhen used for nutritive
Calcium Pantothenate Calcium SulfateOnly when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
All foods
as copper
Substitutes for human milk
0.60 mg/Lwhen formulatedinto a standardconcentration.
Foods with health claims
5 mg/recommendeddaily portion of eachfood
as copper0.60 mg/L
when formulatedinto a standardconcentration.
The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health, Labor andWelfare.
The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health, Labor andWelfare.
CholecalciferolCopper Gluconate
Cupric Sulfate
Substitutes for human milk
Dibenzoyl Thiamine All foodsDibenzoyl Thiamine Hydrochloride Dry Formed Vitamin AErgocalciferol
Ferric Ammonium CitrateFerric Chloride Ferric CitrateFerric PyrophosphateFerrous Gluconate
Dried milk for pregnant and lactatingwomen.
Substitutes for human milk.Weaning foods
Folic Acid
L-Histidine Monohydro- chloride Iron Lactate
L-Isoleucine
L-Lysine L-AspartateL-Lysine L-GlutamateL-Lysin MonohydrochlorideMagnesium Monohydrogen PhosphateDL-MethionineL-MethionineMethyl HesperidinNicotinamideNicotinic AcidL-Phenylalanine
Pyridoxine HydrochlorideRiboflavin
Riboflavin 5'-Phosphate Sodium
All foods
Not permitted in fresh
fish/shellfish (including freshwhale meat) or meat.
All foods
May also be used as coloradjuvant.
See the section, \"Coloradjuvant.\"
- 5 -
Major Use CategoryDietary Supplements(continued)
Additives
Riboflavin TetrabutyrateSodium Ferrous CitrateSodium PantothenateThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine MononitrateThiamine Naphthalene- 1, 5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonine
Target FoodsMaximum LimitsLimitation for Use
All foods
all-rac-α-Tocopheryl AcetateR,R,R-α-Tocopheryl Acetate
Foods with health claimsTricalcium PhosphateAll foods
as α-Tocopherol150
mg/recommendeddaily portion of eachfoodas Ca
1.0 %
The above limit donot apply to foodsapproved to belabeled as
\"special. dietaryuse.\"
Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
DL-TryptophanL-TryptophanL-ValineVitamin A
Vitamin A Esters of Fatty AcidsVitamin A in OilZinc Gluconate
All foods
Only substitutes for human milk
Not applied to cases where
6.0 mg/Lthe additives is used in for-When formulated intomulated dried milk undera standardapproval by the Minister of
Health, Labor and Welfare.15 mg/
recommended dailyportion of each foodas zincNot applied to cases wherethe additives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.
as zinc
Foods with health claims
Zinc SulfateOnly substitutes for human milk
6.0 mg/L
When formulatedinto a standardconcentration.
EmulsifiersCalcium Strearoyl Lactylate
Bread.Butter cakes.
as Calcium Strearoyl Lactylate
4.0 g/kg5.5 g/kg
Confections(bakedorfriedwheat4.0 g/kgflour products only).
Moist cakes (rice flour products only).6.0 g/kgMacaroni and other such products.*Mixed powder:
for manufacturing bread.
for manufacturing confections (friedwheat flour products only).
5.5 g/kg5.5 g/kg4.0 g/kg*
*as dry noodles.
When used in combinationwith calcium strearoyllactylate and sodiumstrearoyl lactylate, totallevel of the additives ascalcium strearoyl lactylateshall not be more than themaximum limit.
for manufacturing confections (baked5.0 g/kgwheat flour products only). for manufacturing moist cakes (riceflour products only).
10 g/kg
- 6 -
Major Use CategoryEmulsifiers(continued)
Additives
Calcium Strearoyl Lactylate(continued)
Target Foods
for manufacturing sponge cakes,butter cakes and steamed breads.
Maximum Limits8.0 g/kgLimitation for Use
for manufacturing steamed MANJYU2.5(bun made by steaming wheat flourdough).
Noodles(excludinginstantnoodles4.5 g/kg**and dry noodles)Sponge cakes.
Steamedbread(breadmadesteaming wheat flour dough).Steamed MANJYU
Glycerol Esters of Fatty AcidsLecithinPolysorbate 20Polysorbate 60Polysorbate 65Polysorbate 80All foods
5.5 g/kgby5.5 g/kg2.0 g/kg
** as boiled noodles.
Propylene Glycol Esters of Fatty Acids
Sodium Stearoyl LactylateSorbitan Esters of Fatty Acids
Sucrose Esters of Fatty
Film-forming agents
Capsule- and tablet-form foodsexcluding confections Chewing gum
Cocoa and chocolate products Milk-fat substitutes Sauces
Seasonings for instant noodles Shortening
Bakery confections
Decorations for confections (Sugar coatings and icings) Dressing Ice creams Mayonnaise
Mix powder for bakery confectionsand moist sweet cake
Moist sweet cake, unbaked cake (Including fruit tart, cream cake, rarecheese cake, custard pudding, andlike products)
Sweetened yoghurt Candies
Edible ices including sherbet Flour paste* Soup
Pickled sea weed Pickled vegetables Chocolate drinks Unripened cheese
Canned and bottled sea weed Canned and bottled vegetables Other foodsAll foods
as polysorbate 80 25 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg
If it is used together with oneof polysorbate 60, 65, and 80,the sum of each amount usedshall be not more than thecorresponding maximum levelsas polysorbate 80. The abovestandards are not applied forproducts that are approved orrecognized as foods for specialdietary use.
Flour paste*: In this list, flourpaste is confined to pasteproducts of cocoa and
chocolate that are preparedwith sugar, fat/oil, powder milk,egg, or wheat flour assecondary ingridients, andpasteurized. They are used asfillings or coatings of bread orbakery confections.
3.0 g/kg 1.0 g/kg 1.0 g/kg 1.0 g/kg 1.0 g/kg 0.50 g/kg 0.50 g/kg 0.50 g/kg 0.080 g/kg 0.030 g/kg 0.030 g/kg 0.020 g/kg
Same as for Calcium Strearoyl Lactylate
All foods
Acids
Morpholine Salts of Fatty Acids Rind of fruits Polyvinyl Acetate*Sodium Oleate
Rind of vegetables
Only as film-forming agent.* Polyvinyl Acetate may also be used as chewing gum base.
See the section, \"Chewing gum base.\"
- 7 -
Major Use CategoryFlavoring agents (continued)
Additives
AcetaldehydeAcetophenone
Aliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)
Aliphatic Higher Aldehydes (excluding substances generally recognized as highly toxic)
Alphatic Higher Hydro- carbons (excluding sub- stances generally recog- nized as highly toxic)Ally CyclohexylpropionateAlly HexanoateAlly Isothiocyanate(3-Amino-3-carboxypropyl)dimethylsulfonium chlorideAmylalcohol
All foodsTarget FoodsMaximum LimitsLimitation for UseOnly for flavoring.α-Amylcinnamicaldehyde
AnisaldehydeAromatic AlcoholsAromatic Aldehydes (excluding substances generally recognized as highly toxic)BenzaldehydeBenzyl AcetateBenzyl AlcoholBenzyl Propionate
.
d-BorneolButanolButyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanalDecanol
2,3-Diethyl-5-methylpyrazine2,3-Dimethylpyrazine
- 8 -
Major Use CategoryFlavoring agents (continued)
Additives
2,5-Dimethylpyrazine2,6-Dimethylpyrazine2,6-DimethylpyridineEstersEthersEthyl Acetate
EthanolAll foodsTarget FoodsMaximum LimitsLimitation for UseOnly for flavoring.Yeast extractVinyl acetate resin
Only for flavoring, execpt when:1. Used for denaturing ethanolwhich is used for the removalastringency of persimons, themanufacture of crystallinefructose, the preparation ofgranules or tablets of spices, orthe manufacture of KONNYAKU-KO (Konjac powder), or which isused as a solvent for ButylatedHydroxytoluene of Butylated
Hydroxyanisole or as an ingredientfor the manufacture of vinegar;2. Used for accelerating-yeast-autolysis in the extract
(water-soluble fraction obtained byautolysis of yeast;)
3. Used as a solvent for vinylacetate resin.
Ethyl Aceteta used in manu-facturing yeast extract shall beremoved before the preparation ofthe finished food.
Ethyl AcetoacetateEthyl ButyrateEthyl CinnamateEthyl Decanoate
Mixture of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazineEthyl Heptanoate Ethyl HexanoateEthyl Isovalerate
2-Ethyl-3-methylpyrazine2-Ethyl-5-methylpyrazine2-Ethyl-6-methylpyrazine5-Ethyl-2-methylpyridineEthyl OctanoateEthyl PhenylacetateEthyl Propionate2-Ethylpyrazine3-EthylpyridineEthylvanillin1,8-CineoleEugenolFatty Acids
Furfural and its derivatives
(excluding substances generally recognized as highly toxic)Geraniol
Geranyl AcetateGeranyl FormateHexanoic AcidHydroxycitronellal- 9 -
Major Use CategoryFlavoring agents (continued)
Additives
Hydroxycitronellal Di- methylacetal
Indole and its derivativesIononeIsoamyl AcetateIsoamylalcoholIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsoquinolineIsopentylamineIsopropanolIsothiocyanates
(excluding substances generally recognized as highly toxic)IsovaleraldehydeKetonesLactones
(excluding substances generally recognized as highly toxic)LinaloolLinalyl AcetateMaltol
All foodsTarget FoodsMaximum LimitsLimitation for UseOnly for flavoring.dl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-Methylbutanol3-Methyl-2-butanol
trans-2-Methyl-2-butenal
3-Methyl-2-butenal3-Methyl-2-butenol2-MethylbutyraldehydeMethyl Cinnamate
5-Methyl-6,7-dihydro-5H-cyclopentapyrazine
Methyl N-MethylanthranilateMethyl β-Naphthyl Ketone6-Methylquinoline5-Methylquinoxaline2-MethypyrazineMethyl Salicylatep-Methylacetophenoneγ-NonalactoneOctanal2-Pentanol
trans-2-Pentenal1-Penten-3-ol
- 10 -
Major Use CategoryFlavoring agents(continued)
AdditivesTarget Foods
All foodsMaximum LimitsLimitation for UseOnly for flavoring.l-PerillaldehydePhenethyl AcetatePhenols (excluding substances generally recognized as highly toxic)Phenol Ethers
(excluding substances generally recognized as highly toxic)
2-(3-Phenylpropyl)pyridinePiperidinePiperonalPropanol
PropionaldehydePropionic Acid*PyrazinePyrrolePyrrolidine
Terpene HydrocarbonsTerpineolTerpinyl Acetate
5,6,7,8-Tetrahydroquinoxaline2,3,5,6-TetramethylpyrazineThioethers
(excluding substances generally recognized as highly toxic)Thiols
(excluding substances generallyrecognized as highly toxic)Trimethylamine2,3,5-Trimethylpyrazineγ-UndecalactoneValeraldehydeVanillin
Ammonium PersulfateBenzoyl Peroxide
* Propionic Acid mayalso
be used aspreservative.
See the section,\"Preservatives.\"
Flour treatment agentsWheat flourWheat flour
0.30 g/kg
Can be used only asdiluted Benzoyl Peroxideby mixing with one ormore of Alum, calciumsalts of Phosphoric Acid,Calcium Sulfate, CalciumCarbonate, MagnesiumCarbonate, and Starch.
Chloride DioxideDiluted Benzoyl PeroxidePotassium BromateWheat flourWheat flour
Bread (only products made of wheat flour)
0.30 g/kg
0.030 g/kg of wheat flour
Shall be decomposed orremoved before the
preparation of the finishedfood.
Not permitted in fresh fish/shellfish (including whalemeat), KONBU
(kelp)/WAKAME (sea weed)(both Laminariales),
legumes/pulses, meat, NORI(laver) (except when gold isused on NORI), tea leaves, orvegetables.
Food ColorsAnnato, water-soluble- 11 -
Major Use CategoryFood Colors(continued)
β-Carotene
AdditivesTarget FoodsMaximum LimitsLimitation for UseNot permitted in fresh fish/shellfish (including freshwhale meat), KONBU (kelp)/WAKAME (sea weed) (bothLaminariales), legumes/pulses, meat, NORI (laver),tea, or vegetables.
Copper Chlorophyll
Agar jelly in MITSUMAME (preparedby mixing agar jelly, cut fruits, greebeans, etc. with sugar syrup) packedinto cans or plastic containers.
as copper0.0004 g/kg
Chewing gum0.050 g/kgChocolate0.0010 g/kgFish-paste products (excluding SURIM0.030 g/kg
0.10 g/kgFruits and vegetables for
ti*
KONBU (kelp)0.15 g/kg of dry kelp
0.0064 g/kgMoist cakes (excluding bread with
sweet fillings or toppings)
Food Blue No. 1 (Brilliant Blue FCF) and its Alumi- num Lake
Food Blue No. 2 (Indigo Carmine) and its Alumi- num Lake
Food Green No. 3 (Fast Green FCF) and its Alu- minum Lake
Food Red No. 2 (Amaranth) and its Aluminum LakeFood Red No. 3 (Erythro- sin) and its Aluminum LakeFood Red No. 40 (Allura Red) and its Aluminum Lake
Food Red No. 102 (New Coccine)Food Red No. 104 (Phloxine)
Food Red No. 105 (Rose Bengale)Food Red No. 106 (Acid Red)
Food Yellow No. 4 (Tartra- zine) and its Aluminum Lake
Food Yellow No. 5 (Sunset Yellow) and its Aluminum Lake
Food colors other than chemically synthesized food additives
* Foods which are processedfor preserving, including driedfoods, salted foods, pickledfoods in vinegar, and preservedfoods in syrup.
Not permitted in fish pickles,fresh fish/shellfish (includingwhale meat) KASUTERA (atype of pound cake), KINAKO(roasted soybean flour),
KONBU (kelp)/WAKAME (seaweed) (both Laminariales),legumes/pulses, marmalade,meat, meat pickles, MISO(fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meatpickles.
Not permitted in fresh fish/shellfish (including whalemeat), KONBU
(kelp)/WAKAME (sea weed)(both Laminariales),
legumes/pulses, meat, NORI(laver) (except when gold isused on NORI), tea leaves, orvegetables.
Banana (stem only)KONNYAKU (konjac)
Same as for Food Blue No. 1.
Iron SesquioxidePreparations of tar colors
- 12 -
Major Use CategoryFood Colors(continued)
Additives
Sodium Copper Chlorophyllin
Target Foods
Agar jelly in MITSUMAME (preparedby mixing agar jelly, cut fruits, greebeans, etc. with sugar syrup) packedinto cans or plastic containers.Candies
Chewing gumChocolate
Fish-paste products (except SURIMI)Fruits and vegetables for
ti*KONBU (kelp)
Moist cakes (excluding bread with
sweet fillings or toppings)Syrup
Maximum Limitsas copper0.00040 g/kg
Limitation for Use
* Foods which are processed
0.15 g/kg of dry kelpfor preserving, including dried
foods, salted foods, pickled
0.0064 g/kgfoods in vinegar, and preserved
foods in syrup.0.064 g/kg
Not permitted in fresh fish/shellfish (including whalemeat), KONBU
(kelp)/WAKAME (sea weed)(both Laminariales),legumes/pulses, meat,NORI (laver) (except whengold is used on NORI), tealeaves, or vegetables.Only for coloring.
Not permitted in fish pickles,fresh fish/shellfish (includingwhale meat) KASUTERA (atype of pound cake), KINAKO(roasted soybean flour),
KONBU (kelp)/WAKAME (seaweed) (both Laminariales),legumes/pulses, marmalade,meat, meat pickles, MISO(fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meatpickles.
0.020 g/kg0.050 g/kg0.0064 g/kg0.040 g/kg0.10 g/kg
Sodium Iron Chlorophyllin
Titanium Dioxide
Humectant Sodium Chondroitin SulfateFish sausageMayonnaiseDressing
3.0 g/kg20 g/kg20 g/kg0.024 g/kg2.5 g/kg2.5 g/kg5.0 g/kg
These maximum limits do not apply to foods approved to be labeled as special dietary use.* Applied to dilutions, in the case of concentrated. products.
InsecticidePiperonyl ButoxideCereal grains
An (sweetened bean paste)ConfectionaryChewing gum
Non-nutritive SweetenersAcesulfame Potassium Edible ices (including sherbets,1.0 g/kgflavored ices, and other similar foods)Fermented milk*Flour pasteIce creamsJam
Foods with health claims (onlytablets)
Lactic acid bacterial bevarages* Milk drinks*
Miscellaneous alcoholic beverages*Moist cakes
Nonalcoholic beverages
0.50 g/kg1.0 g/kg1.0 g/kg1.0 g/kg6.0 g/kg0.50 g/kg0.50 g/kg0.50 g/kg2.5 g/kg0.50 g/kg
- 13 -
Major Use CategoryAdditivesTarget Foods
PicklesSugar substitutes**
Tare (a dip or sauce mainly for Japanese or Chinese foods)Wine*
Other foods
Same as for \"Sodium Saccharin\".MISO (fermented soybean paste)Soy sauceChewing gum
Maximum Limits1.0 g/kg15 g/kg1.0 g/kg0.50 g/kg0.35 g/kg
Limitation for Use
Non-nutritive sweetenersAcesulfame Potassium (continued)(continued)
** Products used by
directly adding to drinks, such as coffee and tea.
Aspartame
Calcium Saccharin
Disodium GlycyrrhizinateSaccharin
Sodium Saccharin
KOZI-ZUKE (preserved in KOJI, fermented rice
SU-ZUKE (vinegar-pickled foods)TAKUAN-ZUKE (rice bran-pickled radishes)
Nonalcoholic beverages (powdered)KASU-ZUKE (lee-pickled foods)MISO-ZUKE (MISO-pickled foods)SHOYU-ZUKE (soy sauce-pickled foods)
Fish/shellfish (processed, excluding fish paste, TSUKUDANI (foods boiled down with soy sauce), pickles, and canned or bottled foods)
Processed sea weedsSimmered beansSoy sauce
TSUKUDANI (foods boiled down with soy sauce)Edible icesFish paste
Lactic acid bacterial drinksMilk drinks
Nonalcoholic beverages SaucesSyrupVinegar
0.050 g/kgas residue limit
of sodium saccharineless than:2.0 g/kg
1.5 g/kg1.2 g/kg
When used in combinationwith calcium saccharin andsodium saccharin, totallevel of the additives assodium saccharin shall notbe more than the maximumlimit.
0.50 g/kg
0.30 g/kg
(less than 1.5 g/kgin case of materialsfor nonalcoholicbeverage or lacticacid bacteria drinksor fermented milkproduct to bediluted not lessthan 5-fold beforeuse, less than 0.90g/kg in case ofvinegar to bedeluted not lessthan 3-fold beforeuse)0.20 g/kg
These maximum limits do not apply to foods approved to be labeled as special dietary use.
An (sweetened bean paste)Fermented milkFlour pasteIce cream products
Jams
MISO (fermented soybean paste)Pickles (preserved or pickled foods, excluding those listed in this column)Confectionary
Canned or bottled foods, excluding
D-Sorbitol
those listed above.All foods
0.10 g/kg0.20 g/kg
- 14 -
Major Use Category
Non-nutritive sweetenersSucralose (continued)
AdditivesTarget Foods
Chewing gumConfectionaryJam
Lactic acid becterial beverages*Milk drinks*
Miscellaneous alcoholic bverages*Moist cakes
Nonalcoholic beverages*Sake*
Sake (compounded)*Sugar substitutes**Wine (any kind of fruit wine)*Other foods
Maximum Limits2.6 g/kg1.8 g/kg1.0 g/kg0.40 g/kg0.40 g/kg0.40 g/kg1.8 g/kg0.40 g/kg0.40 g/kg0.40 g/kg12 g/kg0.40 g/kg0.58 g/kg
Limitation for UseThese maximum limits do notapply to foods approved to belabeled as special dietaryuse.
* Applied to dilutions, in the case of concentrated products.
** Products used bydirectly adding to drinks,such as coffee and tea.
XylitolD-XylosePreservatives
Benzoic Acid
All foods
CaviarMargarine
Nonalcoholic beveragesSoy sauceSyrup
2.5 g/kg1.0 g/kg0.60 g/kg0.60 g/kg0.60 g/kg
When the additive is used inmargarine with Sorbic Acid,Calcium Sorbate or
Potassium Sorbate, or apreparation containing theseadditives, the total amount ofthem as benzoic acid and assorbic acid shall not be morethan 1.0 g/kg.
Butyl p-Hydroxybenzoate
Fruit sauce
nonalcoholic beverages
Rind of fruits and fruit vegetables Soy sauceSyrupVinegar
Calcium Propionate
Bread and cakesCheese
as p-hydroxybenzoicacid
0.20 g/kg0.10 g/kg0.012 g/kg0.25 g/L0.10 g/kg0.10 g/L
as propionic acid2.5 g/kg3.0 g/kg
When the additive is used incheese with Sorbic Acid,Potassium Sorbate, orCalcium Sorbate or a
preparation containing theseadditives, the total amount ofthem as propionic acid andas sorbic acid shall not bemore than 3.0 g/kg.
as sorbic acid
AMAZAKE (beverages made fromfermneted rice using KOJI (Asp.oryzae), and confined to products tobe coonsumed in 3-fold or moredilution.)
AN (sweetened bean paste)Candied cherriesCheese
Dried fish/shellfish (excluding smoking cuttlefish & octopus)Dried prune
Fermented milk (as raw materials for lactic acid bacterial drinks)Fish-paste products (excluding SURIMI)
0.30 g/kg
1.0 g/kg1.0 g/kg3.0 g/kg1.0 g/kg0.50 g/kg0.30 g/kg2.0 g/kg
Cheese: When used incombination with propionicacid, calcium propionate, orsodium propionate, totallevel of the additives assorbic acid and as propionicacid shall not be more than3.0 g/kg.
- 15 -
Major Use CategoryPreservative(continued)
(continued)
Additives
Calcium SorbateTarget Foods
Flour paste products for bread and confectionary
Fruit juice (including concentrated fruit juice) for confectionaryFruit paste for confectionaryGnocchisJams
KASU-ZUKE (lees-pickled foods)Ketchup
KOJI-ZUKE (KOJI (Asp. oryzae)- pickled foods)
Lactic acid bacterial beverages (ex- cluding sterilized bevarages)Lactic acid bacterial beverages (as ingredients of lactic acid bacterial beverages, excluding sterilized beverages) MargarineMeat products
Miscellaneous alcoholic beverages MISO (fermented soy bean paste)MISO-ZUKE (MISO-pickled foods)Salted vegetablesSea urchin products
SHOYU-ZUKE (soy sauce-pickled foods)Simmered beans
Smoked cuttlefish & octopusSoup (excluding potage-type soup)SU-ZUKE (vinegar-pickled foods)Syrup
TAKUAN-ZUKE (rice bran-pickled radish)
TARE (a dip or sauce mainly for Japanese or Chinese foods)TSUKUDANI (foods boiled down in soy sauce)
Maximum Limits1.0 g/kg1.0 g/kg
Limitation for Use
1.0 g/kg1.0 g/kg1.0 g/kg1.0 g/kg0.50 g/kg1.0 g/kg
When the additive is usedin margarine with BenzoicAcid or Sodium Benzoate,the total amount of themas benzoic acid and assorbic acid shall not bemore than 1.0 g/kg.
0.050 g/kg
0.30 g/kg
1.0 g/kg2.0 g/kg0.20 g/kg1.0 g/kg1.0 g/kg1.0 g/kg2.0 g/kg1.0 g/kg
When the additive is used inMISO-ZUKE, the total
amount of Sorbic Acid usedin the product, and SorbicAcid and its salts cntainingin MISO as ingredient shallnot be more than 1.0 g/kg.
1.0 g/kg1.5 g/kg0.50 g/kg0.50 g/kg1.0 g/kg1.0 g/kg
0.50 g/kg
1.0 g/kg
TSUYU (a sauce mainly for Japanese0.50 g/kg noodles)
Whale meat productsWine (any kind of fruit wine)
Ethyl p-HydroxybenzoateIsobutyl p-HydroxybenzoateIsopropyl p-Hydroxybenzoate
Same as for Butyl p-Hydroxybenzoate.
2.0 g/kg0.20 g/kg
- 16 -
Major Use CategoryPreservative(continued)
NisinAdditivesTarget FoodsMaximum LimitsAs polypeptidecontaining Nisin A
Limitation for UseThe maximum use levelsare not apply to productspermmited or recognized bythe Minister of Health,Labour and Welfare asfoods for special dietaryuses. The foods include fivetypes of products: foods forthe ill, milk powder forpregnant and lactatingwomen, formulated milk
powder for infants, foods forthe aged, foods forspecified health uses.
Cheese (except processed cheese) Meat products Whipped creams Dressing Mayonnaise Sauces*
Fine bakery products Processed cheese
MISO (fermented soybean paste) Processed eggs products
Moist, unbaked, sweet cakes mademaainly of cereal grains or starch**
0.0125g/kg
0.010g/kg
0.00625g/kg0.0050g/kg
0.0030g/kg
* Sauces refer to all kinds ofsauces including Orientalthick Worcester sauce,
cheese souce, and ketchup,but excluding fruit sauce andits analogues used for cakes.** They refer to rice puddingand tapioca puding, and theiranalogues, but excludingOriental sweet dumplings.
Potassium SorbatePropionic Acid
Same as for Calcium Sorbate Same as for Calcium Propionate
This additive may also beused as flavoring agent.See the section, \"Flavoringagents.\"
Propyl p-HydroxybenzoateSodium Benzoate
Caviar
Same as for Butyl p-Hydroxybenzoate
as benzoic acid
2.5 g/kg1.0 g/kg
When the additive is used inmargarine with Sorbic Acid,Calcium Sorbate or
Potassium Sorbate, or apreparation containing theseadditives, the total amount ofthem as benzoic acid and assorbic acid shall not be morethan 1.0 g/kg.
Fruit paste and fruit juice (includingconcentrated juice) used formanufacturing confectionary.Margarine
Nonalcoholic beverages Soy sauceSyrup
Sodium Dehydroacetate
ButterCheeseMargarine
Sodium PropionateSorbic Acid
1.0 g/kg0.60 g/kg0.60 g/kg0.60 g/kgas dehydroacetic0.50 g/kg0.50 g/kg0.50 g/kg
Same as for Calcium Propionate
as sorbic acid
AMAZAKE (beverages made from0.30 g/kgfermneted rice using KOJI (Asp.oryzae), and confined to products tobe coonsumed in 3-fold or moredilution.)
AN (sweetened bean paste)1.0 g/kgCandied cherriesCheese
1.0 g/kg3.0 g/kg
- 17 -
Major Use CategoryPreservative(continued)
Sorbic Acid(continued)
AdditivesTarget Foods
Dried fish/shellfish (excluding smoking cuttlefish & octopus)Dried prune
Fermented milk (as raw materials for lactic acid bacterial drinks)Flour paste products for bread and confectionaryGnocchisJam
KASU-ZUKE (lees-pickled foods)Ketchup
KOJI-ZUKE (KOJI (Asp. oryzae)-pickled foods)
Lactic acid bacterial beverages(excluding sterilized bevarages)Lactic acid bacterial beverages (as ingredients of lactic acid bacterial ingredients of lactic acid bacterial beverages, excluding sterilized beverages)MargarineMeat products
Miscellaneous alcoholic beverages MISO (fermented soy bean paste)MISO-ZUKE (MISO-pickled foods)Salted vegetablesSea urchin products
SHOYU-ZUKE (soy sauce-pickled foods)Simmered beans
Smoked cuttlefish & octopusSoup (excluding potage-type soup)SU-ZUKE (vinegar-pickled foods)Syrup
TAKUAN-ZUKE (rice bran-pickled radish)
TARE (a dip or sauce mainly for Japanese or Chinese foods)TSUKUDANI (foods boiled down in soy sauce)
Maximum Limits1.0 g/kg0.50 g/kg0.30 g/kg
Limitation for Use
Fish-paste products (excluding SURIM2.0 g/kg
1.0 g/kg1.0 g/kg1.0 g/kg1.0 g/kg0.50 g/kg1.0 g/kg0.050 g/kg0.30 g/kg
When the additive is used inmargarine with Benzoic Acid or Sodium Benzoate,the total amount of them asbenzoic acid and as sorbicacid shall not be more than1.0 g/kg.
1.0 g/kg2.0 g/kg0.20 g/kg1.0 g/kg1.0 g/kg1.0 g/kg2.0 g/kg1.0 g/kg
When the additive is used inMISO-ZUKE, the total
amount of Sorbic Acid usedin the product, and SorbicAcid and its salts cntaining inMISO as ingredient shall notbe more than 1.0 g/kg.
1.0 g/kg1.5 g/kg0.50 g/kg0.50 g/kg1.0 g/kg1.0 g/kg0.50 g/kg1.0 g/kg
TSUYU (a sauce mainly for Japanese0.50 g/kg noodles)
Whale meat products2.0 g/kgWine (any kind of fruit wine)
Quality sustainer
Propylene Glycol
Crust of Chinese pastry (shao mai, spring roll, wonton, zaio-z)Smoked cuttlefishRaw noodlesOther foods
Raising agents
Aluminum Ammonium Sulfate
Aluminum Potassium Sulfate
Not permitted in MISO
(fermented soy bean paste).
2.0 %2.0 %0.60 %0.20 g/kg1.2 %
- 18 -
Major Use CategoryRaising agents (continued)
Additives
Ammonium BicarbonateAmmonium CarbonateAmmonium ChlorideBaking Powder
・ Single Baking Powder ・ Duplex Baking Powder ・ Ammonia Type Baking Powder
Potassium L-BitartratePotassium DL-BitartratePotassium CarbonateSodium BicarbonateAll foodsTarget FoodsMaximum LimitsLimitation for Use
SeasoningsDL-AlanineL-Arginine L-GlutamateCalcium 5'-RibonucleotideDisodium 5'-CytidylateDisodium 5'-GuanylateDisodium 5'-Inosinate
Disodium 5'-RibonucleotideDisodium SuccinateDisodium DL-TartrateDisodium L-TartrateDisodium 5'-UridylateL-Glutamic AcidGlycine
Monoammonium L-GlutamateMonocalcium Di-L- Glutamate
All foodsAll foodsas calcium 1.0 %
Not applied tofoods approved tobe labeled as\"special dietaryuse.\"
Monomagnesium Di-L- Glutamate
Monopotassium Citrate Monopotassium L- Glutamate
Monosodium L-AspartateMonosodium FumarateMonosodium L-GlutamateMonosodium SuccinatePotassium ChloridePotassium GluconatePotassium LactatePotassium SulfateSodium GluconateSodium LactateSodium DL-MalateL-Theanine
Tripotassium CitrateTrisodium Citrate
All foods
- 19 -
Major Use CategorySolvents or extractingagents
AcetoneAdditivesTarget Foods
Fats and oilsGuarana nuts
Maximum LimitsLimitation for UseOnly for extracting
components from such nutsin the process of themanufac-ture of guaranabeverages or for fractionatingcomponents of fats or oils.Shall be removed before thepreparation of the finishedfood.
GlycerolHexane
All foods
Only for extracting fats oroils in manufacturingedible fats or oils.Shall be removed beforethe preparation of thefinished food.
SterilizerChlorous Acid Water
Milled rice
Legumes/pulses
Vegetables （excluding mushrooms）FruitsSeaweeds
Fresh fish/ shellfish (including freshwhale meat)Meat
Meat products
Whale meat products
Preserved products of foods listedabove.All foods
0.40g/kg dippingsolution or sprayliquid
Shall be removed ordecomposed before thepreparation of the finishedproduct.
\"The preserved products\"means foods preserved bydrying, salting, or othertreatments.
High-Test HypochloriteHypochlorous Acid Water
Shall be decomposed orremoved before the
preparation of the finishedfood.
Not permitted in sesame.
All foodsAll foodsAll foodsAll foodsAll foodsAll foods2.0 %
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 % :
Methyl Cellulose, SodiumCarboxymethylcellulose, andSodium Carboxymethyl-strach.
Sodium Hypochlorite
Thickening agents or stabilizers
Acesulfame PotassiumAcetylated Distarch AdipateAcetylated Oxidized StarchAmmonium AlginateCasein
Calcium AlginateCalcium Carboxymethylcellulose All foods
Distarch PhosphateHydroxypropyl StarchMethyl cellulose
All foodsAll foodsAll foods
2.0%
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 %:
Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-strach.
Hydroxypropyl Distarch PhosphatAll foods
- 20 -
Major Use CategoryThickening agents or stabilizers (continued)
Additives
Monostarch PhosphateOxidized StarchPotassium AlginatePropylene Glycol AlginateSodium AlginateStarch Acetate
All foodsAll foodsAll foodsAll foodsAll foodsAll foods
Target FoodsMaximum LimitsLimitation for Use
1.0 %Starch Sodium Octenyl SuccinateAll foodsSodium Carboxymethylcellulose All foods
2.0 %
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 %:
Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-strach.
Sodium Carboxymethylstarch
All foods2.0 %
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 %:
Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-cellulose.
Sodium CaseinateSodium Polyacrylate
Miscellaneous Absorbent Brewing agent
Fermentation regulator Filtration aid Prosessing agent Qulity improver
Active Carbone Ammonia
Ammonium Dihydrogen Phosphate
Ammonium SulfateCalcium Silicate
All foodsAll foodsAll foods
0.20 %
All foods2.0 %
When used with
Silicon Dioxide (fine),the total amount shallnot be more than 2.0%:Not permitted in humanmilk substitutes orweaning foods.
Calcium StearateCarbon DioxideDiammonium Hydrogen Phosphate
Dipotassium Hydrogen Phosphate
Disodium Dihydrogen PyrophosphateDisodium Hydrogen Phosphate
Hydroxypropyl CelluloseHydroxypropyl MethylcelluloseHydrochloric Acid
All foods
All foodsAll foods
Shall be neutralized orremoved before the
preparation of the finishedfood
Shall be removed before thepreparation of the finishedfood.
Ion Exchange ResinsAll foods
- 21 -
Major Use CategoryMiscellaneous Absorbent Brewing agent
Fermentation regulator Filtration aid Prosessing agent Qulity improver (continued)
Additives
Liquid Paraffin Bread
Target FoodsMaximum Limitsas residue limitless than0.10 %
Limitation for UseOnly for releasing dough individing by automaticdispenser or in baking.
Magnesium CarbonateMagnesium ChlorideMagnesium Monohydrogen Phosphate
Magnesium OxideMagnesium Stearate
All foods
Only capsules and tablets asfoods with health claim.Only as filtration aid forfats & oil .
Shall be removed beforethe preparation of thefinished food.
All foods
less than 0.020 g/kgNatural Cheese (confined to the
surface of hard and semi-hardcheeses)
Whip creams (referring to productsobtained by whipping foods composedmainly of milk fat or foods mademainly of milk fat substitutes).
Shall be removed before thepreparation of the finishedfood.
All foods
Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.
All foods
Magnesium SilicateMagnesium SulfateNatamycin
Nitrous Oxide
Oxalic AcidPhosphoric AcidPolyvinylpolypyrrolidone
Potassium Dihydrogen Phosphate
Potassium Hydroxide
All foods
Shall be neutralized orremoved before the pre-paration of the finished food.
Potassium MetaphosphatePotassium NitratePotassium PolyphosphatePotassium PyrophosphateSilicon Dioxide
All foodsCheese SAKEAll foodsAll foods
0.20 g/L of raw milk0.10 g/L of raw mash
Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.
2.0 %When used withCalcium Silicate, thetotal amount shall notbe more than 2.0 %:
Not permitted in humanmilk substitutes or weaningfoods.
Silicon Dioxide (fine)Sodium AcetateSodium CarbonateSodium Dihydrogen Phosphate
All foods
- 22 -
Major Use CategoryMiscellaneous Absorbent Brewing agent
Fermentation regulator Filtration aid Prosessing agent Qulity improver (continued)
Additives
Sodium HydroxideSodium Hydroxide Solution
Sodium MetaphosphateSodium Methoxide
All foodsAll foodsAll foodsTarget FoodsMaximum LimitsLimitation for UseShall be neutralized orremoved before the
preparation of the finishedfood.
Shall be decomposed beforethe preparation of thefinished product, then themethanol produced duringthe decomposition shall beremoved.
Sodium PolyphosphateSodium PyrophosphateSodium SulfateSulfulic AcidAll foods
All foodsShall be neutralized orremoved before the
preparation of the finishedfood.
Trimagnesium PhosphateTripotassium PhosphateTrisodium PhosphateWater-insoluble minerals: Acid Clay Bentonite
Diatomaceous Earth Kaolin Perlite Sand
Talc
Other Similar Substances
*
All foods
as maximumresidue limit
All foods
Chewing gum (when talc is only used)
*
0.50 %5.0 %
*
When two or more of the
additives listed in this sectionare used together, the total ofeach residue amount shall notbe more than 0.50 %.Only in case where its use isindispensable for manufactureor processing of food.
- 23 -
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